An easy Meatball Recipe is a kitchen staple with easy-to-prep.

This recipe makes all-purpose meatballs that are tender and juicy with lots of flavor. Serve them with spaghetti and tomato sauce, as Swedish meatballs, or as an appetizer with grape jelly meatballs.

A plate filled with an easy meatball recipe topped with parsley.

A Mealtime Hero – Easy Meatballs

This easy meatball recipe is a classic that’s perfect in soups, casseroles, or meatball sandwiches. 

  • Family Friendly. These are loved by kids and adults alike!
  • Versatile. I like to prepare these easy meatballs with beef and pork for the perfect blend of flavors.  Use any type of ground meat and swap out the seasonings to match your meal.
  • Make ahead. Prepare big batches of meatballs and freeze them. They can be added directly to a pot of boiling soup or Marinara Sauce.
Homemade Meatballs

Ingredients in Meatballs

  • Meat: Use ground beef in this recipe or add in a little bit of ground pork if you’d like – try veal, lamb, ground turkey, or lean Italian sausage.
  • Binders: Egg and bread crumbs are binding agents to help the meatballs keep their shape.
  • Liquid: Milk adds moisture.
  • Flavor: Italian Seasoning,  Parmesan cheese, onion, and garlic powder add flavor to these easy meatballs. This Italian meatball flavor pairs well with spaghetti, but you can change the seasonings or add fresh herbs to match the other flavors in your meal.
Homemade meatball ingredients in a clear glass bowl

How to Make Meatballs

These easy meatballs are quick to prepare. Line the pan with foil or parchment paper (according to the recipe below) or spray the pan (or foil) with cooking spray for easy cleanup. Mix the ingredients and form 48 meatballs, 1½ inch in diameter. Place them ½-inch apart.

I like to bake these meatballs but you can cook them by pan frying, dropping them into boiling soup or sauce. The oven is easy with no splattering, no flipping the meatballs, they’re juicy with a nice crust every time!

Precooked meatballs on a baking sheet

Tips for Great Meatballs

  • Do Not Overmix: To keep meatballs tender and juicy, do not overmix when combining the ingredients. Overmixing can make the meat dense and tough.
  • Size Matters: Ensure the meatballs are the same so they cook evenly; a cookie scoop makes this job easy!
  • Don’t be Lean: Ensure you choose lean meat and not extra lean. A little bit of fat keeps meatballs tender and juicy. If you’re using extra lean meat, a bit of olive oil or chopped bacon can be added.
  • Season and Flavor: This recipe is seasoned with Italian-style flavors. Replace the Italian flavors based on how you’re serving them – try ginger and garlic for a sweet and sour sauce.
Meatballs on a baking sheet

How Long To Bake Meatballs

When you make this meatball recipe, bake them at 400°F for 18-20 minutes. I usually break one open to check for any pink color. A meat thermometer inserted into a meatball should read 160°F.

Meatballs are pretty forgiving when it comes to oven temperature. If you have something else in the oven at a different temperature, you can add them in and keep an eye on the meatball temperature.

How to Freeze Meatballs

This meatball recipe makes about 48 meatballs which is perfect for parties. I like to batch cook them and put them in the freezer in a plastic bag. They can be reheated in the oven quickly to be enjoyed again!

Once cooked and cooled, these meatballs can be frozen for quick meals on busy weekdays!  Simply place them on a baking sheet and freeze for a few hours. Once frozen, transfer to a plastic freezer bag and keep them frozen for up to a few months.

More Easy Meatball Recipes

A plate filled with an easy meatball recipe topped with parsley.
4.98 from 567 votes↑ Click stars to rate now!
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Easy Meatball Recipe

This easy meatball recipe is my go-to recipe. The meatballs come out juicy every time and are so versatile!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
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Ingredients  

  • 1 pound lean ground beef
  • 1 pound lean ground pork or additional ground beef
  • ½ cup Italian seasoned breadcrumbs
  • cup milk
  • ¼ cup onion diced
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 large egg
  • ¼ cup fresh parsley chopped
  • ¼ cup Parmesan cheese shredded
  • ½ teaspoon each salt and pepper more to taste

Instructions 

  • Preheat the oven to 400°F. 
  • In a medium bowl, add all ingredients and gently mix just until combined.
  • Shape the meat mixture into 48 meatballs, approximately 1 ½ tablespoons each. 
  • Bake for 18-20 minutes or until cooked through.

Video

Notes

For a milder onion flavor, soften the onion in a skillet with a little bit of butter before adding to the meatballs or replace it with ½ teaspoon of onion powder.
Meatballs should reach an internal temperature of 160°F.
These meatballs can be prepared and frozen, either raw or baked. To bake raw meatballs from frozen, add 6 to 10 minutes to the cooking time or until they reach 160°F with an instant read thermometer.
4.98 from 567 votes

Nutrition Information

Serving: 4meatballs | Calories: 300 | Carbohydrates: 6g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 301mg | Potassium: 423mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 3.5mg | Calcium: 136mg | Iron: 2.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Main Course
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Maybe this has been asked, but how about using all ground pork? I have some I need to use up! Thanks.

  2. This is going to be my first time making meatballs from scratch, but I only have 93% lean 7% fat ground beef, I noticed that it says you can add olive oil but I’m not sure how much to add?

  3. I can’t count how many times I’ve made these now. They are easy delicious and no need to substitute anything! Great recipe!

  4. I caramelized the onions, used about 5 cloves of fresh garlic (added to the onions at the end of cooking), and also used about 2.25 lb beef and .75 lb pork sausage since it was all I had and I forgot ground pork at the store. It was still amazing, if not better than it was supposed to be. I also made the meatballs extra large and used them for meatball subs and then spaghetti and meatballs. 10/10 will make again!5 stars

  5. This is the best meet all recipe ever! I have made it many times for my family and they always love it!5 stars

  6. this recipe is almost exactly like the one that we have been making for years! My family loves them and we have to do a double batch, as they are eaten when they come out of the oven! The fresh grated Parmesan is essential to the flavor. we have used fresh herbs out of the garden and it was so good! try the fresh herbs if you get a chance! It is time for us to make some meatballs!5 stars

  7. meatballs are better when using beef pork and veal.
    It’s easier just to grate raw onion into the meat.
    Love most of your recipes…keep them coming

  8. This is a question: how long do you think they would take to cook in homemade spaghetti sauce? I don’t know whether to add them near the beginning or after it has simmered awhile.5 stars

    1. Since the meatballs are already baked, they won’t need long to heat up in spaghetti sauce. I would say 10 minutes to heat through or 15-20 if they’re frozen!

  9. I haven’t made this recipe yet. I am wondering if I can roll all the meatballs and freeze half of them for another day. Will they freeze ok?

    1. These can definitely be frozen for another day, Liz! I would freeze the other half in an airtight container and let them thaw overnight in the fridge before using. Enjoy!

  10. Thank you for another great recipe. I used ground bison and pork sausage (didn’t have just ground pork). The pork sausage helped with the tendency for bison to get dry as it’s so lean. I added a pinch of red pepper flakes. Also, I used a melon ball scoop to form the meatballs. It is the perfect size for us. Plus, we think they are easier to eat in a meatball sub sandwich. The recipe yielded 54 meatballs and were fully cooked at 16 minutes.5 stars